Make the most of the freshest in-season vegetables by pickling them when they cost the least!
(Makes 2 quarts)
- Enough fresh, raw veggies to fill two, one-quart size mason jars (about 5-6 cups)
- 1 tablespoon coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoon mustard seeds
- 6-10 cloves garlic, sliced thickly
- ½ onion sliced (optional)
- Few sprigs fresh dill (optional) or other herbs
- Other optional additions (whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chiles or chile flakes, celery seeds, peppercorns, other fresh herbs)
For pickling liquid:
- 2 cups vinegar (white, red wine, rice wine or apple cider or a combination)
- 2 cups water
- 2 tablespoons kosher salt
- 4-6 tablespoons sugar
Wash and prep the vegetables (good choices are radishes, turnips, kohlrabi, cauliflower, cucumbers, beets, peppers, green beans). Consider how best to highlight their uniqueness. Slice, quarter or cut into spears, or leave whole (like with green beans, asparagus, okra, etc.)
Bring the water, vinegar, salt and sugar to a boil in a small pot.
In two, quart-size mason jars (or whatever sizes you have) divide the garlic and whole spices.
Begin adding the prepped veggies along with any fresh herbs you would like to add, leaving about an inch at the top of the jar.
Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. Make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.
Cover and let sit on the counter to cool, and after an hour or two, place in the refrigerator. These will taste good after 6-8 hours, but much better after a couple days.
Pickled vegetables will last up to three weeks.
– Adapted from feastingathome.com